Roasted Golden Tomato Soup

Roasted Golden Tomato Soup

Making the most of the end-of-summer harvest

Posted on October 12, 2018

As much as I like summer, with its laid-back schedule and relaxing family time, there is something about the kids being back in school, the sound of Sunday NFL games playing in the background, and the arrival of fall produce that I love even more.

It’s time to nest again, it’s time to cook big Sunday dinners, and thankfully, it’s dark by dinnertime, which makes it easier to get kids to bed by nine o’clock!

The thing is, in Southern California, we can still have summer heat in October and an abundance of end-of-summer fruits and vegetables in our gardens and at local farms.

I, for one, still have a crazy amount of tomatoes ripening, and even though I am a huge fan of bacon, lettuce, and tomato sandwiches, there are only so many a girl can eat.

This is my go-to, best version of tomato soup and it’s a staple on the menu at Cafe 222.  It’s great for a light lunch, or heft it up at dinner with a good ol’ grilled cheese sandwich on the side.

It’s a pretty straightforward recipe, but feel free to make some changes; any fresh tomato variety will do, you can stir in a of cup of cream at the end after blending for extra richness like I do at home, and you can always omit the salt and sugar if you have any dietary restrictions. Terryl Gavre, owner of Cafe 222 and co-owner of Bankers Hill Bar + Restaurant; breadandbutterismyjam.com, @terrylgavre

Roasted Golden Tomato Soup

Ingredients:
3 pounds ripe golden heirloom tomatoes, 3 cut in quarters
½ pound carrots, peeled and diced
1 medium white or yellow onion, diced
3 cloves peeled garlic, rough chopped
1/3 cup olive oil
2 Tbsp butter
1 28-ounce can of plum tomatoes
1 quart chicken or veggie stock, or water
1 tsp salt
2 Tbsp sugar

Directions:

1. Toss the tomatoes in olive oil and roast in a preheated oven at 400º until slightly browned (about 20 minutes). Remove from oven  and allow to cool.

2. In a 6- or 8-quart pot, sauté carrots, onions, and garlic in butter over medium heat until they are soft and aromatic.

3. Add canned tomatoes, roasted tomatoes including drippings, sugar, salt, and stock or water to pot.

4. Cook for 25-30 minutes until all tomatoes and vegetables are tender. Allow to cool.

5. In small batches, puree soup in a Vitamix or blender.

6. Taste and season with additional salt or sugar as needed.

Garnish ideas: Parmesan cheese, basil oil, pesto, or garlicky croutons.